i made empanadas today from scratch!
i used a real easy dough recipe: 4 1/2 c. ap flour, 1 tsp. salt, 1 c. cold water and 8 oz. soft butter. after mixing by hand, i let the dough chill in the fridge for about 4 hours. rolled it out thin and cut 4 inch rounds. realized that i left my rounds for cutting dough in walla. boo.
for the stuffing: sauteed the beet greens from last weeks pickling project with an onion. ran through the little chopper with some fresh mozzarella. lots of s, p and red flakes. spooned a little filling into the rounds, folded them over, forked the edges and brushed with egg white.
to dip there was some chive (from the garden) business. could have been more creative, something red with acid would have been nice.. but these were pretty good. the dough turned out great and flakey, without being dry. i liked the filling a lot, but remember when i made them with cevapcici? and ricotta and chard?
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